duchess potatoes

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and Grana Padano and piped into swirls, they make an indulgent side dish

Duchess potatoes

floury potatoes,chopped

egg,separated

soft butter

Grana Padano,finely grated

nutmeg

vegetable oil,for the tray

Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.

Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.

Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-piping-bags">piping bag</a> with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.

Bake the potatoes for 15-20 mins until golden-brown and crisp.

Mashed cauliflower makes a fabulous stand in for potatoes in this classic French side dish. Elegant and keto-friendly Duchess Cauliflower!

Keto Duchess "Potatoes"

cauliflower florets

garlic

water

cream cheese, softened

cheddar cheese

coconut flour

salt

tsp pepper

tbsp butter, melted

In a large saucepan over medium heat, combine the cauliflower, garlic, and water. Bring to a boil, then reduce the heat and simmer 5 to 8 minutes, until the cauliflower is can be easily pierced with a fork.

Remove from heat and drain in a siever or colander for a few minutes. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Lightly brush the parchment with oil.

Place the warm cauliflower and garlic cloves in a food processor or high powered blender. Add the cream cheese and cheddar and blend until smooth. Add the egg yolks, coconut flour, salt, and pepper and blend again until smooth.

The mixture should hold peaks when you stick a spoon into it, similar to frosting or whipped cream. If it doesn&#039;t, add a bit more coconut flour to thicken it.

Transfer the mixture to a piping bag fitted with an open star tip (about 1/2 inch wide at the tip). Pipe into swirls about 3 inches wide on the prepared baking sheet. You should get about 18 mounds.

Bake 10 minutes, then remove from the oven and gently brush the melted butter over the swirls. Return to the oven and bake another 8 to 10 minutes, until golden brown. Serve warm.

Duchess Potatoes with Garlic and Parmesan Cheese are the perfect fancy appetizer! They have incredible flavor and they're much easier to make than you'd think. These little luxurious, buttery clouds of mashed potatoes with perfectly browned edges will leave people dreaming about them! Makes 12 portions.

Garlic Parmesan Duchess Potatoes

lbs potatoes

Salt and black pepper

Tbsp butter (, divided)

garlic (, finely minced)

(slightly packed) finely shredded parmesan cheese

parsley (, for garnish (optional))

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Boil potatoes: Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Drain potatoes well.

Saute garlic in butter: Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes.&nbsp;

Stir in half and half: Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.

Mash potatoes: Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).&nbsp;

Stir in cheese and butter mixture: Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. 

Blend in yolks: Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed.

Pipe into domes: Transfer mixture to a large piping fitted with a large star tip that&#x27;s about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Gently brush with remaining 2 Tbsp butter, melted.

Bake: Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.

Recipe source: Cooking Classy

Romantic Valentine's Day Meal for Under $20

For the Duchess Potatoes

Yukon Gold potatoes, peeled and halved

(1/2 stick) salted butter, room temperature

heavy cream

salt and black pepper,

egg, whisked very well

For the Chicken Supreme

chicken

vegetable oil

shallot (about 1 medium shallot)

lemon juice (about half a lemon)

Dijon mustard

chicken stock

salted butter, room temperature

For the Asparagus

asparagus, woody ends trimmed

salted butter

garlic clove,

lemon juice,

Over 50 best side dishes for steak - including vegetable side dishes, pastas, potatoes, rice, salads, and more. One of my favorite side dish recipes is these Duchess Potatoes.

50+ Sides for Steak

Yukon gold potatoes (peeled)

butter

Cabot Vermont Sharp Cheddar Cheese

fresh parsley (for garnish (optional))

Salt and black pepper (to taste)

Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15-20 minutes, until the potatoes fall apart easily when pierced with a fork. Drain well.

Add drained potatoes to a large mixing bowl along with the cream and 4 TBSP butter. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).

Stir in the cheese until well combined. Season with salt & pepper, to taste.

Let cool slightly, then stir in the egg yolks.

At this point if the mixture is very thick you can add additional heavy cream, if needed.

Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You'll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.

Gently brush with the remaining 2 TBSP butter, melted.

Bake until golden brown, about 15-20 minutes. Serve immediately garnished with parsley, if desired.

https://www.platingsandpairings.com/web-stories/50-amazing-sides-for-steak/

These are 50+ of the BEST easy sides for steak. I’ve rounded up all of my BEST side dish recipes so that you can easily find what you want to make to pair with your steak dinner.

50+ AMAZING Sides for Steak - Platings + Pairings

If you make these Duchess Potatoes for your next dinner party, your guests will be impressed! This side dish is crispy, creamy and absolutely delicious.

Duchess Potatoes

½ lb. russet or Yukon gold potatoes

whipping cream

sea salt

pepper

egg egg

preheat oven

Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper. 

prep potatoes

Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes. 

mash potatoes

Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible. 

season

Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks.

pipe potatoes

Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You&#39;ll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.

egg wash

Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don't want to use a lot and you'll likely have leftovers. 

bake + serve

Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top. 

https://content.jwplatform.com/videos/t2DVHsbM.mp4

Learn how to make duchess potatoes. They're delicious and so pretty!

How to Pipe Duchess Potatoes

Duchess potatoes are soft, fluffy, individual servings of mashed potatoes baked until golden.

Russet potatoes (weigh bag)

large Egg yolks (room temperature)

Butter (room temperature)

Heavy cream (room temperature)

(plus

Pepper

Nutmeg

Milk

Preheat oven to 400°F.

In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).

Mash the potatoes until they are smooth. To do this you can use a potato masher, hand mixer, or a potato ricer.

Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.

Mix thoroughly and add more salt if needed.

Fold egg yolks into the mixture until they are combined. Do not over mix.

Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.

Place the baking sheet in the freezer for 30 minutes. This will firm up the potatoes to help with the next step.

Mix whole egg with milk and gently brush egg wash over potatoes. Be careful not to use too much egg wash, you do not want it to drip down the sides and pool around the potatoes. (if you are making these ahead of time wait to add the egg wash until you are ready to place them in the oven.)

Bake for 20 - 25 minutes, or until edges of potatoes are golden brown.

https://content.jwplatform.com/videos/toe1qjRB.mp4

This easy Duchess Potatoes recipe is an elegant potato recipe that is perfect for the holidays. They can even be made ahead of time and frozen to save you time on the day of your dinner party!

Duchess Potatoes are an easy to make side dish that will wow friends and family this holiday season! Pillowy clouds of mashed potatoes are baked to golden perfection as individual servings which makes them ideal for entertaining. A great make ahead recipe!

potatoes

garlic (optional)

unsalted butter (divided)

pinch ground nutmeg (⅛ teaspoon or less)

white pepper (or black pepper)

herbs (chives, parsley, thyme, rosemary)

Parmesan cheese (freshly grated)

Prep baking sheet.

Line a large baking sheet with parchment or silicon baking mat and set aside.

Peel potatoes.

Peel and cut potatoes into 1 inch pieces. Place in a large dutch oven or pot and add enough water to cover the potatoes. Add salt and garlic and bring to a boil.

Cook potatoes.

Simmer the potatoes until fork tender. Drain the water and remove the garlic cloves. Return the potatoes to the hot dutch oven or pot and let sit for 5 minutes to eliminate any additional water.

Mash.

Mash the potatoes with 2 tablespoons of cold, unsalted butter, heavy cream, nutmeg, salt and pepper. You will want to mash the potatoes until smooth and creamy but be careful not to over-mash or the consistency will turn gluey and gummy. If you have a potato ricer, that will work nicely here. Test for seasoning and additional salt and pepper if needed.

Add egg yolks.

Stir in the egg yolks just until combined.

Piping bag.

Transfer the potato mixture to a large piping bag fitted with a large star tip. You may need to do this in batches. If the potatoes are still very warm to the touch, let them cool until just barely lukewarm. Placing in the fridge for 10 minutes works perfectly.

Pipe potatoes.

Pipe the mashed potatoes in large mounds onto the prepared baking sheet leaving about 2 inches between each mound. You will want to pipe out about a half cup of mashed potatoes for each. Create taller than wider mounds for the best results. (Refer to my video for any clarification needed.)

Chill.

Place potatoes in the fridge for 20 minutes or more. This will keep the potatoes from flattening as they bake.

Preheat oven.

Melt butter.

Melt the remaining 4 tablespoons of butter and brush on the chilled Duchess potatoes. (Any leftover butter can be brushed on after baking if you like.)

Bake.

Bake for about 15 to 20 minutes or until the tops are golden brown. Remove from the oven and serve with any garnish you like. I went with minced chives and Parmesan for mine but any fresh herbs are delicious. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1636929200/ukojywfwndhh4mxqtaqq.mp4

Perfect for a flashy appetizer or just for a decadent side dish, these attractive potatoes are surprisingly suited to home cooking.

potatoes ((Yukon gold

white pepper or black pepper

Parmesan cheese

chive ((for garnish))

Prepare a piping bag with large open star tip. Grease a baking sheet. Set aside.

Peel and slice potatoes into 1 inch chunks. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.

Heat the potatoes over low heat until remaining water steams off, about 4 minutes. Let cool, at least 15 minutes.

Place potatoes in a large bowl and use a potato masher until smooth. Let the potatoes stand for 5 minutes. Add 4 tablespoons butter, egg yolks, remaining 1/2 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag. If the piping bag is too hot place it in the fridge for 10 minutes.

Pipe potato mixture onto the prepared baking sheet into 8-10 half cup rosettes with a circular motion, finishing with a small peak in the center. Leave a 2 inch gap between each.

Melt the remaining 2 tablespoons butter and gently brush the tops of the rosettes with the butter.

Refrigerate until slightly firmer, about 25 minutes.

Preheat oven to 420°.

Bake in the preheated oven until golden brown, 15-20 minutes.

Feel free to garnish with chopped chives or fine grated Parmesan or herbs and spices!

Crispy on the outside and creamy on the inside, duchess potatoes elevate humble mashed potatoes to a show-stopping side dish for your next holiday gathering.

Yukon gold potatoes (or russet, peeled and chopped (900 grams))

unsalted butter

black pepper

parsley (for garnish)

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, and cook until very tender, about 15 to 20 minutes. Drain very well.

Place the potatoes in a ricer using the smallest holes. Squeeze directly into a large mixing bowl. (If you don’t have a ricer, mash the potatoes in a large mixing bowl with a potato masher until very smooth and there are no longer any lumps. For smoother potatoes, press through a fine mesh sieve.)

To the potatoes, add 2 tablespoons of melted butter, cream, salt, pepper, and nutmeg and stir until well combined. Let the mixture cool for a few minutes. Stir in the egg yolks, one at a time, until well blended.

Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe onto the prepared baking sheet into 12 mounds about 2½ inches wide and about 2-inches tall, and evenly spaced apart. Gently brush the remaining 2 tablespoons of melted butter over the tops of each potato mound.

Bake for 20 minutes or until the edges are golden brown. Garnish with chopped parsley and serve immediately.

This was delicious!  I piped them into heart shapes for valentines.

https://www.youtube.com/watch?v=GKl7oBji9Ts

If you’ve ever wondered how to elevate mashed potatoes, you need to try duchess potatoes! Smooth and creamy mashed potatoes are piped into delicate swirls, brushed with butter, and baked until golden and crispy on the outside and fluffy on the inside. They’re a show-stopping make-ahead side dish perfect for a special occasion!

RECIPE: https://preppykitchen.com/duchess-potatoes/

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Easy Duchess Potatoes Recipe

See how easy it is to elevate your mashed potatoes with this Duchess Potatoes recipe! &nbsp;These individually-piped potato puffs are a rich, elegant side dish for a special occasion dinner.

Parmesan Duchess Potatoes

Yukon gold potatoes (, peeled and cubed)

unsalted butter (, softened, plus 2 tablespoons melted for brushing the potatoes)

Parmiganno Reggiano (, divided)

kosher salt (,

nutmeg ((optional))

Place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add a pinch of salt, bring to a boil, reduce heat, and simmer until potatoes are soft, about 15 minutes. (You can also cook the potatoes in a pressure cooker according to your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 minutes.

Preheat oven to 425 degrees F (standard) or 400 degrees F (convection).

In a large bowl, pass potatoes through a food mill or ricer, or mash well with a masher. Stir in softened butter with a wooden spoon until melted and combined. Add heavy cream, 1/2 cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a large star tip.

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The most viewed duchess potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed duchess potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine